Slow Cooker Orange Marmalade Sponge Pudding

Name: Slow Cooker Orange Marmalade Sponge Pudding
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: British
Ingredients: ¾ cup (240 g) orange marmalade; ½ cup (115 g) unsalted butter, softened, at room temperature; ½ cup (100 g) caster sugar; 2 large eggs, at room temperature; 1½ cups (175 g) self-raising flour; ½ tsp (2½ g) baking powder; ¼ tsp (1 g) fine sea salt; 1 tbsp (6 g) orange zest, finely grated from an unsprayed orange; ¼ cup (60 ml) whole milk, at room temperature; 1 cup (240 ml) hot water, boiling or very hot

From the MyKitchenBank Kitchen

A classic British steamed pudding with a tender, moist sponge cake topping and a rich orange marmalade sauce beneath. The slow cooker gently cooks the pudding while the marmalade melts into a glossy sauce, creating layers of citrus flavor and comforting warmth. Serve warm with custard or cream.

Prep: 15 min
Cook: —
Wait: 3 hr
Total: 3 hr 15 min
Makes: 6 servings (one 2-quart slow cooker pudding)

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Steps

Before you start

Have all ingredients at room temperature
Ensure slow cooker is clean and dry
Use parchment paper to line the bottom of a 6-cup (1.4 L) pudding basin or heatproof bowl that fits inside your slow cooker
Have a kettle of hot water ready

1
Prepare the basin
- Line the bottom of your pudding basin or heatproof bowl with parchment paper cut to fit, then grease the bottom and sides lightly with butter.
- Spoon the orange marmalade into the basin, spreading it in an even layer on the bottom.
- Set aside.
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Ready when: Marmalade is spread evenly in the bottom of the basin
Tip: The parchment paper prevents the pudding from sticking and makes turning out easier later.
2
Cream butter and sugar
- In a large bowl, beat the softened butter and caster sugar together with an electric mixer on medium speed for 3–4 minutes, or until the mixture is pale, light, and fluffy.
- This incorporates air, which helps the sponge rise.
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Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: Room-temperature butter creams faster and holds more air than cold butter.
3
Add eggs gradually
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- If the mixture looks like it's breaking or curdling, add 1 tablespoon of the self-raising flour with the next egg to stabilize it.
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Ready when: Mixture is smooth and creamy after each egg is added
Tip: Adding eggs slowly prevents the batter from curdling; room-temperature eggs help too.
4
Mix dry ingredients
- In a medium bowl, whisk together the self-raising flour, baking powder, salt, and orange zest.
- Divide this into two portions (roughly equal).
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Ready when: Dry ingredients are evenly combined and orange zest is distributed throughout
5
Fold in flour and milk alternately
- Fold half the flour mixture gently into the butter mixture with a spatula until nearly combined.
- Pour in the milk, then fold briefly.
- Add the remaining flour mixture and fold until just combined—do not overmix.
- The batter should be smooth and thick but still easily pourable.
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Ready when: Batter is smooth, homogeneous, and there are no visible flour streaks
Tip: Overmixing develops gluten and makes the sponge tough; fold gently by hand.
6
Pour batter over marmalade
- Carefully pour the batter into the prepared basin on top of the marmalade layer.
- Smooth the top gently with the back of a spoon.
- It should not fill more than two-thirds of the way up the basin.
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Ready when: Batter is level and filling the basin to about two-thirds full
Tip: Leave room at the top for the sponge to rise and for the sauce to bubble up.
7
Set up slow cooker
- Place a trivet or metal rack at the bottom of your slow cooker.
- Pour about 1.5 cups of water into the slow cooker around the trivet (this creates a water bath to keep the pudding moist).
- Carefully place the pudding basin on the trivet.
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Ready when: Basin is stable on the trivet and not touching the bottom or sides of the slow cooker
Tip: The water bath prevents the bottom of the pudding from burning and keeps it tender.
8
Cover and cook on high
- Cover the slow cooker with its lid.
- Cook on HIGH for 3 hours (180 minutes).
- Do not lift the lid during cooking, as this lets steam escape and lengthens cooking time.
- The pudding is done when a skewer inserted into the sponge layer comes out clean or with just a few moist crumbs; the marmalade layer below should be thick and glossy.
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Ready when: Skewer inserted into sponge comes out clean or with just a few moist crumbs; sponge is springy and set
Tip: Slow cookers vary in temperature; if after 3 hours the sponge still seems very wet, cover and cook for another 15–30 minutes on HIGH.
9
Rest and turn out
- Turn off the slow cooker and carefully remove the basin using kitchen towels (it will be hot).
- Let the pudding rest in the basin for 5 minutes so the layers set slightly.
- Run a thin knife or offset spatula around the inside edge of the basin to loosen the pudding, then invert it onto a serving plate.
- The marmalade sauce should now be on top.
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Ready when: Pudding releases cleanly from the basin and sits firmly on the plate
Tip: If the pudding sticks, dip the basin briefly in hot water to loosen it, then try again.
10
Serve warm
- Serve the pudding warm, while the marmalade sauce is still glossy and the sponge is moist.
- Accompany with warm custard, whipped cream, or ice cream.
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Tip: If you need to keep the pudding warm, loosely cover it with foil; it holds well for up to 1 hour.

Good to know

Tips

Use a slow cooker liner for easy cleanup if desired, but the pudding will cook the same way.
If your slow cooker runs hot, start checking the pudding at 2.5 hours; some models may finish faster.
Orange zest brightens the sponge and ties the flavors together—don't skip it.
This pudding is forgiving; even if slightly overcooked, the marmalade sauce keeps it moist and delicious.

Make ahead

You can prepare the sponge batter up to 2 hours ahead; pour it into the marmalade-lined basin, cover with plastic wrap, and refrigerate. Add 10–15 minutes to the slow-cooker cooking time if starting from cold. The marmalade layer must not be chilled.

Storage & reheating

Store the whole pudding (covered) at room temperature for up to 1 day; reheat gently in a warm oven (300°F/150°C) for 15–20 minutes, covered with foil. Refrigerate for up to 3 days and reheat as above. Do not freeze, as the sponge becomes soggy when thawed.

Substitutions

self-raising flour → 1.5 cups (175 g) all-purpose flour mixed with 1.5 tsp (7 g) baking powder. If self-raising flour is unavailable, combine all-purpose flour with extra baking powder for the same rise.
orange marmalade → lemon marmalade, lime marmalade, or apricot jam (240 g). Other citrus or stone-fruit preserves work well; use the same quantity. The flavor profile will shift but the technique remains the same.
caster sugar → granulated white sugar, processed in a food processor for 30 seconds to break down crystals. Caster sugar dissolves faster, but regular granulated sugar works if pulsed briefly to reduce grain size.
whole milk → buttermilk or plant-based milk (oat, almond). Buttermilk adds a slight tang and helps with rise; plant milks work fine but may slightly alter the flavor.